White German Chocolate Cake with a Cheesecake Center
Okay, so I messed this up three times before getting it right. Three. Times. And honestly, I’m still not 100% sure if my fourth attempt is technically “perfect,” but my family cleaned their plates and my mother-in-law asked for the recipe, so I’m calling it a win.
This White German Chocolate Cake with a Cheesecake Center thing started as a complete accident, if I’m being totally honest. I was supposed to make regular German chocolate cake for my husband’s birthday last month, but I had this leftover cream cheese sitting in my fridge giving me the guilt trip every time I opened the door.
You know that feeling, right? When ingredients just sit there staring at you like, “What are you gonna do with me?”
Table of Contents
How This Crazy White German Chocolate Cake Idea Happened
So here’s the thing—I think I got the base idea from my cousin’s wedding cake… or maybe it was something I saw on Instagram during one of those late-night scrolling sessions when I should’ve been sleeping. Honestly can’t remember. But the concept stuck in my brain like a catchy song.
The “white” part comes from using white chocolate instead of the traditional dark stuff. And the cheesecake center? Well, that was me being extra and trying to use up ingredients before they went bad. Sometimes the best recipes happen when you’re just trying to clean out your fridge.
First attempt was a disaster. Complete disaster. The cheesecake part sank to the bottom, the cake was lopsided, and it looked like something a kindergartener made during craft time. My 12-year-old took one look and said, “Mom, what happened to it?” Kids are so brutal with their honesty.
But attempt number four? Chef’s kiss Even I was impressed with myself.
Why This White German Chocolate Cake with Cheesecake Center Actually Works
Look, I’m gonna be honest with you—this is not a simple recipe. It’s definitely not something you whip up on a Tuesday night when you’re tired and just want dessert. This is weekend baking territory, when you have time to focus and maybe mess up once or twice.
But when it works? Oh man, when it works, it’s like having the best of three worlds: fluffy white cake, rich German chocolate frosting, and creamy cheesecake all in one bite. It’s ridiculously indulgent and probably not great for your jeans, but sometimes you just need cake that makes you close your eyes and do that little happy food dance.
The key is—oh wait, I forgot to mention—you need to let everything come to room temperature first. Like, actually room temperature, not “I took it out of the fridge ten minutes ago” temperature. I learned this the hard way when my cream cheese was still cold and created these weird lumpy chunks in the cheesecake layer.
What You Need for This Epic White German Chocolate Cake Creation
Shopping for this is… well, it’s a lot. I’m not gonna sugar-coat it (pun intended). But most of this stuff keeps well, so you can spread the shopping over a couple of trips if your grocery budget is feeling tight.
For the White Cake:
- 2½ cups all-purpose flour (I use Gold Medal, nothing fancy)
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ¾ cup unsalted butter, room temperature (seriously, room temp matters here)
- 4 large egg whites (save the yolks for something else, or just make scrambled eggs)
- 2 teaspoons vanilla extract
- 1¼ cups whole milk
- 4 oz white chocolate, melted and cooled (don’t use the cheap chips, get the good bars)
For the Cheesecake Center:
- 16 oz cream cheese, room temperature (this is crucial—cold cream cheese will ruin everything)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour (helps prevent cracking)
For the German Chocolate Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks (see, told you to save them!)
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1⅓ cups sweetened flaked coconut
- 1 cup chopped pecans (toast them if you’re feeling fancy, but honestly, I usually skip this step)
Good luck finding decent pecans this time of year—they’re either crazy expensive or taste like cardboard. But the coconut is usually pretty consistent wherever you shop.
Making This White German Chocolate Cake Masterpiece (The Real Way)
Alright, buckle up because this is going to be a journey. And please, for the love of all that’s holy, read through this whole thing before you start. I made that mistake the first time and ended up with batter everywhere and a very cranky attitude.
Step 1: Get Your Oven and Pans Ready Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper. Don’t skip the parchment—trust me on this one (learned it the hard way when half my cake stuck to the pan).
Step 2: Make the Cheesecake Center First This needs to chill while you make everything else. Beat the room-temperature cream cheese until it’s super smooth—like, really go at it with your mixer for a couple minutes. Add sugar, then eggs one at a time, then vanilla and flour. Mix until just combined.
Divide this between your two prepared pans and spread it evenly. It’ll look like not very much, but it’s supposed to be a thin layer.
Step 3: The White Cake Batter Adventure In a bowl, whisk together flour, baking powder, and salt. In your mixer bowl (clean it first), cream the butter and sugar until it’s light and fluffy—this takes longer than you think, maybe 4-5 minutes.
Add the egg whites one at a time, then vanilla. Then alternate adding the dry ingredients and milk, starting and ending with the flour mixture. Don’t overmix this—just until it comes together.
Stir in the melted white chocolate last. The batter will be thick but pourable.
Step 4: The Assembly Magic Carefully pour the cake batter over the cheesecake layers in both pans. Try to pour it gently so you don’t disturb the cheesecake too much, though a little mixing is inevitable.
Step 5: The Baking Anxiety Bake for 28-32 minutes, until the tops are golden and a toothpick inserted in the cake part (not the cheesecake center) comes out clean. This is where I always get nervous because you can’t really test the cheesecake part without making a mess.
Let them cool in the pans for 15 minutes, then carefully turn out onto wire racks. The cheesecake makes them a bit more fragile than regular cake layers.
Step 6: The German Chocolate Frosting While the cakes cool, make the frosting. In a saucepan, whisk together evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly, until it thickens—about 10-12 minutes. It should coat the back of a spoon.
Remove from heat and stir in butter, vanilla, coconut, and pecans. Let it cool to spreading consistency. This takes forever, but don’t rush it by putting it in the fridge—it’ll get weird and lumpy.
Step 7: Assembly Time Place one cake layer on your serving plate. Spread about half the frosting on top. Add the second layer and spread the remaining frosting on top. I usually leave the sides naked because the frosting is so rich, but you do you.
My Random Tips That Actually Matter for This White German Chocolate Cake
Temperature is everything with this recipe. Room temperature ingredients are non-negotiable—cold cream cheese will give you lumps, cold butter won’t cream properly, and cold eggs won’t incorporate smoothly. Plan ahead and take everything out at least 2 hours before you start.
The cheesecake center thing sounds scary, but it’s actually pretty forgiving. Even if it mixes a little with the cake batter, you’ll still get that creamy surprise in the middle.
Oh, and another thing—don’t try to cut this cake the same day you make it. I know it’s torture to wait, but it needs at least a few hours (overnight is even better) for everything to set properly and the flavors to meld together.
Actually, you know what? Sometimes I make this in a 9×13 pan instead of layer cake, and it works great. Easier to cut and serve, and less stress about the layers looking perfect.
When Things Go Wrong (And They Might)
Let me save you some heartache here. If your cheesecake layer cracks, don’t panic—the cake layer will cover most of it, and the frosting will hide any imperfections on top.
If the frosting seems too thin, keep cooking it a bit longer. If it’s too thick after cooling, whisk in a tablespoon of milk. The consistency should be spreadable but not runny.
And if you overbake it and the cake is a little dry? Brush the layers with simple syrup (just sugar and water boiled together) before frosting. Game changer.
The Reality of This White German Chocolate Cake with Cheesecake Center
Is this the most complicated cake I’ve ever made? Pretty much. Is it worth the effort? When I see my family’s faces light up after taking a bite, absolutely.
This isn’t everyday cake. This is special occasion cake. Birthday cake. “I want to impress someone” cake. “It’s been a really long week and I deserve something amazing” cake.
My husband said it tastes like if cheesecake and German chocolate cake had a baby, which is probably the weirdest but most accurate description I’ve heard. My neighbor asked if I bought it from a fancy bakery, which made me feel pretty proud of my amateur baking skills.
The leftovers (if there are any) keep well in the fridge for about a week, though the cake layer does get a bit more dense after a day or two. Still delicious, just different.
Final Thoughts on This Cake Adventure
Look, I’m not saying this White German Chocolate Cake with a Cheesecake Center will solve all your problems or make you famous on Instagram. But it will definitely make people very happy, and sometimes that’s enough.
If you decide to tackle this recipe, give yourself plenty of time and don’t stress if it’s not perfect. Mine certainly wasn’t the first few times, and it was still delicious.
Let me know how yours turns out! Seriously, I want to know if anyone else has issues with the cheesecake layer or if it’s just me being paranoid. And if you discover any shortcuts or improvements, I’m all ears.
Happy baking! (And may your layers turn out even and your frosting cooperate.) 🍰
Serves: 12-16 people (it’s rich, so small slices!)
Prep Time: 45 minutes
Bake Time: 30 minutes
Total Time: About 2 hours (plus cooling time)
Pro tip: This cake is even better the second day after all the flavors have had time to get acquainted.
